NOTE: We've moved this discussion from the thread at http://chowhound.chow.com/topics/7353... -- THE CHOWHOUND TEAM
I think a lot of chefs roll out recipes adapted from periodicals such as Art Culinaire, Gastronomica, and many other sources. While I can't speak to the recipes at Journeyman, and have a very high opinion of their food, I would say that such practice is common (although perhaps not always as obvious as your claims). And in my opinion, as long as it's good, I don't mind (I would go back to any restaurant that's able to put out David Chang and Thomas Keller recipes with high fidelity). It does take some of the mystique out of the process though. Along those lines, I know exactly how a mint julip is made, but I will continue to order one every time I'm sitting outside at Eastern Standard.